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Gourmet Cupcake Recipes

Gourmet Cupcake Recipes That'll Make Your Guests Go Gaga

It is a common misconception that only expert chefs can make gourmet cupcakes. Here are some recipes for making such cakes at home.
Sonia Nair
Last Updated: Mar 8, 2018
Gourmet cupcakes are made using high-quality ingredients, and are served with attractive decorations. It is not really difficult to prepare such cupcakes at home, and save some money (store-bought ones are expensive). Given below are some recipes for preparing gourmet cupcakes.
Recipe I
  • All-purpose flour - 2.5 cups
  • Softened organic butter - ½ cup
  • Organic natural granulated sugar - 1.5 cups
  • Organic eggs - 2
  • Organic buttermilk - 1 cup
  • Cocoa powder (organic) - 2 tbsp.
  • White vinegar (organic) - 1.5 tsp.
  • Baking powder - 1½ tsp.
  • Baking soda - 1 tsp.
  • Vanilla extract - 1 tsp.
  • Food coloring - 1.5 tsp.
  • Water - 2 tbsp.
  • Salt - 1 tsp.
How to Prepare

Mix all-purpose flour, baking powder, cocoa powder, and salt; and keep aside. Take butter and sugar in a large bowl, and whisk them using an electric mixer. As the butter-sugar mixture gets smooth and fluffy; add food color, vanilla extract and eggs. Blend them well, before adding buttermilk and flour mixture in small batches. Once done, add water to the cake batter. In a small bowl, mix vinegar and baking soda.
The next step is to add this mixture to the cupcake batter and mix well. Line the muffin tin with cupcake liners, and grease their inner sides with nonstick cooking spray. Spoon the batter into the paper cups, and bake for around 20 minutes, in the oven that is preheated to 350° F. You may also check the doneness, by inserting a toothpick into the cupcake. If the toothpick comes out clean, your gourmet cupcakes are done. Remove from the oven and let them cool, before decorating with icing.
The batter must not be runny. So, add the liquid ingredients in small batches. Fill only three quarters of the cups, so that the batter does not spill, while baking.
Recipe II
  • All-purpose flour - 1¾ cups
  • Unsweetened cocoa powder (Dutch-process) - ½ cup
  • Organic eggs - 8
  • Unsweetened chocolate - 8 ounces
  • Organic natural granulated sugar - 3¾ cups
  • Unsalted organic butter - 4 sticks
  • Salt - ½ tsp.
  • Vegetable cooking oil spray
  • Confectioners sugar (optional)
How to Prepare

Take a heavy-bottomed pot and melt the butter, along with chopped chocolate. Stir the mixture, till the contents combine well and attain a smooth texture. Remove the pot from heat and keep aside. In another bowl, mix all-purpose flour, cocoa powder and salt.
Add granulated sugar to the butter-chocolate mixture, and mix well. Add the eggs, one by one. Make sure that the eggs are well incorporated, before adding the flour mixture. Blend the flour mixture till it reaches the consistency of cake batter. Take the muffin tins and place cupcake liners on them. Spray the interiors of the cups with vegetable oil spray. Spoon the batter to the cups, and bake for around 20 minutes, in the oven that is preheated to 350° F. Once done, remove the cupcakes from the oven and let them cool, before you start with cake decorating. You may also dust the cupcakes with confectioners sugar and serve.
Recipe III
  • Cupcakes baked from cake mix - 12
  • Heavy cream - 1 cup
  • Whole milk (cold) - 1¼ cups
  • Powdered sugar (sifted) - ¼ cup
  • Vanilla instant pudding and pie filling mix - 1 box
  • Vanilla extract - 1 tbsp.
  • Chocolate morsels (semisweet type) - 12 ounces
How to Prepare

Take a large bowl and mix the instant pudding mix (3 to 4 ounces), along with milk and vanilla extract. Use an electric mixer or hand mixer to beat the ingredients till they form a thick, smooth mixture. Once done, refrigerate the mixer for around 15 to 20 minutes. After that, fill it in a pastry bag. It will be better to use a pastry bag with a medium-sized tip. Insert the tip of the pastry bag into each cupcake and squeeze some vanilla pudding filling into them.
Heat the cream in a heavy-bottomed saucepan over medium heat, till bubbles emerge. As soon as the bubbles appear, remove the cream from heat and add chocolate morsels. Blend the chocolate well with the cream and top the cakes with this glaze. Keep these cupcakes in the refrigerator for at least 60 minutes, before serving. You may also dust the topping with powdered sugar.